A wise choice for those watching their
diets, poached eggs prepared in water contain no added fat.
(Makes 1 serving per egg)
In saucepan or deep omelet pan, bring 2 to 3 inches of water to
boiling. Reduce heat to keep water gently simmering.
Break cold eggs, 1 at a time, into custard cup or saucer or
break several into bowl. Holding dish close to water's surface, slip eggs, 1 by
1, into water.
Cook until whites are completely set and yolks begin to
thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out
eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.
Serve hot sprinkled with salt & pepper powder to taste.
1/2 (2/3) cup water
2 (4) eggs
Pour water into 10-ounce custard cup or small,
deep bowl (1-quart bowl or baking dish). Break and slip in eggs. Gently prick
yolks with tip of knife or wooden pick. Cover with plastic wrap.
Cook on full power about 1 1/2 to 2 (1 1/2 to 3)
minutes. If necessary, let stand, covered, until whites are completely set and
yolks begin to thicken but are not hard, about 1 to 2 minutes.
Pour off water to serve in custard cup, or lift
out with slotted spoon.
All microwave cooking times are based on a full power output of 600 to 700
Watts. For a lower wattage oven (500 to 600 Watts), allow more time.